- Servings: 12
|18¼ oz||Devil's Food Cake Mix|
|20 oz pkg||Frozen Sweetened Strawberries Thawed, juice reserved to ⅔ cups|
|16 oz||Strawberry Cream Cheese Spread|
|14||Medium To Small Fresh Strawberries, leaves still attached for garnish|
|4 oz||Frozen Whipped Topping|
Prepare cake according to package directions, using the water, oil, and eggs. Pour into cupcake tins that have been sprayed with nonstick spray. Bake to package directions for cupcakes. Let cool completely before decorating.
While cake is baking, make strawberry filling. In a saucepan, combine the reserved strawberry juice, cornstarch, and sugar. Stir to make smooth, then bring to a boil. Stirring, cook until thickened, add strawberries, cook a minute more, then remove from heat, stir in kirsch, and chill. With a sharp knife, cut off the rounded tops of cupcakes, they need to be flat.
Put your strawberry cream cheese in a resealable bag, cut the corner off, and pipe a ring around the outside of the cupcake. Spoon strawberry filling into center of piping. Top with a small dollop of whipped topping, and decorate with a strawberry fan. To make strawberry fans, take a sharp paring knife, and make 4-5 cuts, side by side, in the narrow end of the strawberry, cutting almost to the leaf. Spread in a fan shape with your fingers.